Pumpkin and Sage Risotto With Pine Nut Sauce

Total Time
Prep 20 mins
Cook 40 mins

Creamy colourful risotto

Ingredients Nutrition


  1. Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
  2. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
  3. Add 1/4 pint of stock and simmer, stirring until absorbed.
  4. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
  5. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
  6. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
  7. Season to taste and serve at once.
Most Helpful

Well good heavens Evie, this was just delicious. I have never cooked with fresh sage but was able to get ahold of some. Wow, is all I can say. What flavor!! This was a beautiful risotto with a fabulous taste. The pumpkin and sage flavors went well together I thought. Thanks for a wonderful Fall dish.

ratherbeswimmin' October 23, 2002

Absolutely delicious! What incredible flavors! The only changes I have to suggest are in the amount of stock needed, which is closer to 5 to 6 cups or more. This was wonderful risotto and I thank you so much for this recipe!! Dianne

Pianolady September 29, 2003

Delicious! Lovely flavours.

rosslare December 17, 2012